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🍰 Boston Cream Cake

851 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Separate the three eggs. Separate the egg whites from the egg yolks.
  3. 3. Whip the egg whites stiff using a hand mixer with a whisk attachment.
  4. 4. Pour 75 grams of sugar into the egg whites while stirring.
  5. 5. Continue mixing until the egg whites are creamy and glossy.
  6. 6. In a separate bowl, beat the egg yolks with 50 grams of sugar and a pinch of salt until creamy.
  7. 7. Mix 100 grams of flour, 50 grams of starch, and two teaspoons of baking powder.
  8. 8. Sift the flour mixture into a bowl.
  9. 9. Gently fold the flour mixture into half of the egg whites.
  10. 10. Briefly fold in the remaining egg whites using a whisk.
  11. 11. Line the bottom of a springform pan with baking paper.
  12. 12. Pour the batter into the prepared pan.
  13. 13. Bake the cake in the oven for about 25 minutes.
  14. 14. Remove the cake from the oven and place it on a wire rack.
  15. 15. Allow the cake to cool completely.
  16. 16. Soak gelatin in cold water.
  17. 17. Heat 400 milliliters of milk in a pot over medium heat until boiling.
  18. 18. Whisk vanilla pudding powder with 100 milliliters of milk and 80 grams of sugar in a bowl.
  19. 19. Stir the pudding mixture into the boiling milk.
  20. 20. Simmer the mixture for about one minute until slightly thick.
  21. 21. Remove the pot from the heat.
  22. 22. Squeeze out the gelatin and dissolve it in the hot pudding.
  23. 23. Stir the gelatin well into the pudding.
  24. 24. Do not heat the vanilla cream any further.
  25. 25. Transfer the vanilla cream into a bowl.
  26. 26. Cover the bowl with plastic wrap.
  27. 27. Allow the vanilla cream to cool completely.
  28. 28. Whip 200 grams of whipping cream using a hand mixer with a whisk attachment.
  29. 29. Stir the cooled vanilla cream in the bowl until smooth.
  30. 30. Fold the whipped cream into the vanilla cream.
  31. 31. Chop the chocolate roughly.
  32. 32. Heat 100 grams of cream in a pot briefly until boiling.
  33. 33. Remove the pot from the heat.
  34. 34. Stir the chocolate into the hot cream.
  35. 35. Allow the chocolate to melt in the cream.
  36. 36. Allow the chocolate ganache to cool slightly.
  37. 37. Slice the sponge cake horizontally into two halves.
  38. 38. Spread the vanilla cream onto the bottom sponge layer.
  39. 39. Cover the cream with the second sponge layer.
  40. 40. Pour the ganache over the cake.
  41. 41. Allow the ganache to set.
  42. 42. Cut the cake into pieces.
  43. 43. Serve the Bosten Cream Cake.

Nutrition per serving